rajma recipe-How did you make this

 Rajma or kidney beans are a staple in North Indian cuisine, and are often enjoyed with rice or roti. This flavorful and comforting dish is a favorite in many households, and is perfect for a hearty and healthy meal. Here's a simple recipe for rajma that can be made with minimal ingredients:

Ingredients:

  • 1 cup dried rajma/kidney beans
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 large onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes, finely chopped
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • Salt to taste
  • Chopped coriander leaves for garnishing

Instructions:

Soak the kidney beans in water overnight or for at least 6-8 hours. This will soften the beans and make them easier to cook.


Drain the water from the beans and rinse them thoroughly. Place the beans in a pressure cooker or a large pot with enough water to cover them, and cook on medium heat for 3-4 whistles in the pressure cooker or until they are soft and fully cooked in the pot.


In a separate pan, heat the oil on medium heat. Once the oil is hot, add the cumin seeds and let them splutter.


Add the finely chopped onions and sauté until they turn translucent.


Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.


Add the finely chopped tomatoes and cook until they turn soft and mushy.


Add the turmeric powder, coriander powder, cumin powder, garam masala, and salt to taste. Mix well and let the spices cook for a minute.


Add the cooked kidney beans along with the water in which they were cooked. Mix well and let the mixture simmer for 10-15 minutes on medium heat, stirring occasionally.


If the gravy is too thick, add some more water to adjust the consistency.


Once the rajma is cooked and the gravy is thick and flavorful, turn off the heat and garnish with freshly chopped coriander leaves.


Serve hot with rice or roti.

Tips:

To save time, you can also use canned kidney beans instead of dried beans. Just be sure to rinse them thoroughly before using.


You can adjust the amount of spices used to suit your taste preferences.


For a creamier texture, you can also add a tablespoon of cream or yogurt to the gravy towards the end of cooking.


Leftover rajma can be stored in the refrigerator for up to 3-4 days and reheated before serving.


Enjoy your delicious and nutritious rajma with your family and friends!



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